scholarly journals Analisis Kandungan Nutrisi Gracilaria Edule (S.G. Gmelin) P.C. Silva dan Gracilaria Coronopifolia J. Agardh untuk Pengembangan Perekonomian Masyarakat Pesisir

2017 ◽  
Vol 5 (2) ◽  
pp. 94-103 ◽  
Author(s):  
Jibrael Narto Bali Ate ◽  
Junet Franzisca da Costa ◽  
Theresia Pratiwi Elingsetyo S.
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Market Demand ◽  
Modified Method ◽  
Human Need ◽  
Carbohydrate Levels ◽  
Increase Market Demand

Food is a basic human need. Development of nutritious food can be done by utilizing marine natural resources such as seaweed that utilization is not optimal. This study aims to determine the composition of total nutrients (ash content, water content, carbohydrates, fats and proteins) of red seaweed Gracilaria edule (S.G. Gmelin) P.C. Silva and Gracilaria coronopifolia J. Agardh. Proximate analysis using Apriyantono, et al, modified method. Research shows that Gracilaria edule (S.G. Gmelin) P.C. Silva has higher fat content than Gracilaria coronopifolia J. Agardh which is 18,99%; for carbohydrate levels, Gracilaria coronopifolia J. Agardh has higher carbohydrate content than Gracilaria edule (S.G. Gmelin) P.C. Silva is 1.38%; while for protein content has the same protein content that is 0,01%. Water content in seaweed Gracilaria edule (S.G. Gmelin) P.C. Silva higher water content than Gracilaria coronopifolia J. Agardh that is 72,95%%; For ash content, seaweed Gracilaria coronopifolia J. Agardh has higher ash content than Gracilaria edule (S.G. Gmelin) P.C. Silva and for coarse fiber, seaweed Gracilaria edule (S.G. Gmelin) P.C. Silva is higher that is 7.62%. Seaweed contains many essential nutrients necessary for the human body, such as Protein, Carbohydrates and Rough Fiber. Its low fat content and high coarse fiber make seaweed good for consumption. Thus, Gracilaria edule (S.G. Gmelin) P.C. Silva and Gracilaria coronopifolia J. Agardh can be developed into functional food so as to increase market demand and coastal economy can also increase.

scholarly journals Kandungan Gizi dan Profil Asam Amino Tepung Ikan Sepat Siam (Trichigaster pectoralis)

2018 ◽  
Vol 6 (2) ◽  
pp. 174-185
Author(s):  
Wahyu Perdana Putra ◽  
Rodiana Nopianti ◽  
Herpandi Herpandi
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Water Content ◽  
Amino Acid Analysis ◽  
Essential Amino Acid ◽  
Fish Meal ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Calcium And Phosphorus

The purposes of this research were to investigate the nutritional content and profile amino acid of siamese gourami (Trichogaster pectoralis) fish meal. This research was conducted on Agustus 2016 until Oktober 2016. This research method used laboratory experiments and the result then analyzed descriptively. Parameters observed were proximate analysis consisting of moisture content, ash content, fat content and protein content, amino acid analysis and the analysis mineral of calcium and phosphorus. The result showed that water content, protein content, fat content, the ash content of siamese gourami for fish meal material were 79.27%, 5.08%, 3.50% and 3.16% respectively. While water content, protein content, fat content, the ash content of siamese gourami fish meal were 2.68%, 65.21%, 4.22%, 18.65% respectively. According to amino acid analysis, on siamese gourami for the material fish meal had detected 18 amino acid was detected that consist of 10 essential amino acid with the total value 69,437.92 mg/kg and 8 non-essential amino acid with the total value 68,448.62 mg/kg. While for siamese gourami fish meal had detected 18 amino acid that consists of 10 essential amino acid with the total value 366,629.6 mg/kg and 8 non-essential amino acid with the total value 381,846.88 mg/kg. The value for calsium and phosphorus siamese gourami (Trichogaster pectoralis) were 0.0034% and 0.1964% respectively. While the value for calcium and phosphorus of fish meal were 0.004% and 0.26% respectively and the whiteness value was 55.44%.

scholarly journals THE EFFECT OF NANOCALCIUM ADDITION FROM SEMBILANG FISH (Paraplotosus albilabris) BONE ON MAKING BISCUITS

2019 ◽  
Vol 47 (1) ◽  
pp. 102
Author(s):  
Leona Arieska ◽  
Desmelati Desmelati ◽  
Sumarto Sumarto
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Carbohydrate Levels ◽  
Phosphorus Levels

This study aims to determine the characteristics of biscuit quality with the addition of nanocalcium from the sembilang fish bone (Paraplotosus albilabris). The method used is non factorial completely randomized design with the treatment used in this study, namely the addition of nanocalcium from 4 levels, namely N0 (control: biscuits without the addition of nanocalsium), N1 (addition of 5% nanocalcium), N2 (addition of 10% nanocalsium ), N3 (addition of 15% nanocalcium). The parameters tested were organoleptic and proximate. The results of the study showed that the addition of 15% nanocalcium in Sembilang fish biscuits was the best treatment most panelists liked. Appearance characteristics are brilliant, intact and specific to fish biscuits, non-fishy aroma, and brittle and dense texture, with water content of 5.78%, ash content of 5.10%, fat content of 24.59%, protein content 6.82%, carbohydrate levels 57.71%, phosphorus levels 0.57% and calcium levels 14.14%.

scholarly journals PENGARUH PROSES PEREBUSAN DAN PENGUKUSAN TERHADAP KANDUNGAN ALBUMIN DAN PROKSIMAT IKAN GABUS (Channa striata)

2020 ◽  
Vol 3 (1) ◽  
pp. 67
Author(s):  
Siti Salmatia ◽  
Kobajashi Togo Isamu ◽  
Ari Sartinah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Confidence Level ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Real Difference ◽  
Randomized Design ◽  
Channa Striata ◽  
Range Test

The Effect of The Boiling and Steaming Process on The Content of Albumin and Proximate Snakehead Fish (Channa striata). ABSTRACT         The aim of this study was to determine the effect of the boiling and steaming process on the content of albumin and proximate snakehead fish (Channa striata). This study used a complete randomized design (CRD) consisting of 3 treatments, namely: P1 = fresh, P2 = boiled and P3 = steamed and each treatment was repeated three times to obtain 9 experimental units. The data obtained were analyzed using analysis of variance (ANOVA), if the results of the analysis showed significant differences, then the Duncan's Multiple Range Test (DMRT) was performed to determine the real difference between treatments with a confidence level of 95% (a = 0.05). The results obtained showed that the effect of boiling and steaming processes on cork fish albumin levels were observed to have a significant effect where the value of albumin levels at P1 produced albumin levels was 0,35 mg/ml, P2 was 0,24 mg/ml and P3 was 0,27 mg/ml. Proximate analysis value on water content and protein content produced has a very significant effect, where the highest value of water content is in P2 of 76,25% and the highest value of protein content is in P2 of 21,52% and the proximate analysis of ash content and fat content snakehead fish has a significant effect where the highest value of ash content is in P3 of 1,2% and the highest value of fat content is in P1 of 1,79%. Keywords: albumin, snakehead fish, boiling, steaming.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh proses perebusan dan pengukusan terhadap kandungan albumin dan proksimat ikan gabus (Channa striata). Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari 3 perlakuan, yaitu : P1 = segar, P2 = rebus dan P3 = kukus dan masing-masing perlakuan diulang sebanyak tiga kali sehingga diperoleh 9 unit percobaan. Data yang diperoleh dianalisis menggunakan analisis ragam (ANOVA), jika hasil analisis menunjukan beda nyata maka dilakukan uji Duncan’s Multiple Range Test (DMRT) untuk mengetahui beda nyata antar perlakuan dengan tingkat kepercayaan 95% (a=0,05). Hasil penelitian yang diperoleh menunjukkan bahwa pengaruh proses perebusan dan pengukusan terhadap kadar albumin ikan gabus yang diamati berpengaruh nyata dimana nilai kadar albumin pada P1 kadar albumin yang dihasilkan sebesar 0,35 mg/ml, P2 sebesar 0,24 mg/ml dan P3 sebesar 0,27 mg/ml. Nilai analisis proksimat pada kadar air dan kadar protein yang dihasilkan berpengaruh sangat nyata, dimana nilai tertinggi kadar air terdapat pada P2 sebesar 76,25% dan nilai tertinggi kadar protein terdapat pada P2 sebesar 21,52% dan pada analisis proksimat kadar abu dan kadar lemak ikan gabus berpengaruh nyata dimana nilai tertinggi kadar abu terdapat pada P3 sebesar 1,2% dan nilai tertinggi kadar lemak terdapat pada P1 sebesar 1,79%.Kata kunci: Albumin, Ikan gabus, perebusan, pengukusan.

scholarly journals The Proximate Analysis of Cakwe with Addition of Nilem Fish Protein Concentrate

2020 ◽  
pp. 20-26
Author(s):  
. Junianto ◽  
Tahira Alifah ◽  
Iis Rostini ◽  
Rusky Intan Pratama
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Proximate Analysis ◽  
Fat Content ◽  
Ash Content ◽  
Protein Concentrate ◽  
Test Results ◽  
Fish Protein ◽  
Chemistry Research ◽  
Aoac Method

Nilem fish (Osteochilus hasselti) are native Indonesian fish that live in freshwaters, such as rivers and swamps. This research aims to obtain the composition of proximate cakwe with the addition of nilem fish protein concentrate. Proximate parameters observed were water content, protein content, fat content, and ash content using the Association of Official Analytical Chemists (AOAC) method. This research was conducted from March 2019 to January 2020 at the Laboratory of Fishery Product Processing, Faculty of Fisheries and Marine Sciences, Padjadjaran University and Laboratory of Chemistry Research, PPBS, Padjadjaran University. The method used is an experimental method with the treatment of 5% nilem fish protein concentrate. The proximate test results showed that cakwe with the addition of nilem fish protein concentrate contained 27.72% water content, 10.42% protein content, 5.36% fat content, and 4.38% ash content.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

scholarly journals PENGARUH PERBANDINGAN TERIGU DENGAN TEPUNG KECAMBAH JAGUNG (Zea mays L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (2) ◽  
pp. 140
Author(s):  
I Dewa Gede Dwi Agastia Utama ◽  
Ni Wayan Wisaniyasa ◽  
I Wayan Rai Widarta
Keyword(s):  
Tensile Strength ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Fiber Content ◽  
Crude Fiber Content ◽  
Randomized Design

This study aims to determine the effect of wheat flour ratio with corn sprouts flour on the characteristics of flakes produced and the exact composition of wheat flour with corn sprouts flour that is able to produce flakes with the best characteristics. The experimental design used was Completely Randomized Design with treatment factor that is the comparative treatment of flour with corn sprouts flour which consist of 5 levels: 50%:50%; 40%:60%; 30%:70%; 20%:80%; 10%:90%. The treatment was repeated 3 times to obtain 15 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan test. The comparison of wheat flour with corn sprout flour significantly affected water content, ash content, fat content, protein content, carbohydrate content, coarse fiber content, tensile strength, color (hedonic test), aroma (hedonic test), texture (hedonic test and scoring ), taste (hedonic test) as well as overall acceptance (hedonic test) flakes. Comparison of 30% wheat flour : 70% corn sprouts flour produces flakes with the best characteristics, namely: water content was 2.94%, ash content was 2.99%, fat content was 11.60%, protein content was 14.40%, carbohydrate content was 68.08%, crude fiber content was 6.25%, tensile strength was 4.24 N, color liked, aroma some liked, texture crispy and liked, taste liked and overall acceptance liked.

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

Sign in / Sign up

Export Citation Format

Share Document